If you have eggs you can make a meal – and they are full of protein, vitamins, minerals and good fats – which is why we always, always have eggs in the house. They’re an awesomely frugal, healthy food and I rarely go a day without eating one.
My absolute favourite lunch is Shakshuka. Eggs, spicy tomatoes, garlic – what more do you need? If you’ve never heard of it, head over to Tori Avey‘s site to read all about it; she writes more eloquently than I ever could! It’s traditionally a breakfast food, but for a light lunch I’ll serve it with sweet potato chips and salad. I’ve copied Tori’s recipe below because you can’t improve on perfection!
- 1 tbsp olive oil
- 1/2 medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium green or red pepper, chopped
- 2 tins (800g) chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp chilli powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste– spicy!)
- Pinch of sugar (optional, to taste)
- Salt and pepper to taste
- 5-6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Serve and enjoy!